Tomatoes stuffed with mushrooms
Cleaned mushrooms cut into small cubes. Fry the finely chopped onion in oil, add mushrooms, grated carrot, a simmer, add the finely chopped parsley, salt, pepper, simmer until water evaporates. In boiling milk add the butter, flour, lemon juice, salt, boil on the thick sauce, add sauteed mushrooms, egg mixture and bread crumbs. Tomatoes gouge, fill the mixture, arrange in a greased baking pan, bake until the dish is not well flushed.